Molten Chocolate Cakes
Think digging into a rich and delicious chocolate cake is awesome? Cue the ooey-gooey center. Seriously, this thing just keeps getting better.
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- 4 whole(s) squares BAKER'S Semi-Sweet Chocolate
- 1/2 cup(s) butter
- 1 cup(s) powdered sugar
- 2 whole(s) eggs
- 2 whole(s) egg yolks
- 6 tablespoon(s) flour
- 1/2 cup(s) COOL WHIP Whipped Topping thawed
- HEAT oven to 425 degrees F.
- BUTTER 4 small custard cups; place on baking sheet.
- MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon in prepared cups.
- BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.
- HOW TO BAKE CAKES IN MUFFIN CUPS
- Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425 degrees F for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
- 8 servings, 1/2 cake each
- nutritional info per serving Calories 290 Total fat 19 g Saturated fat 12 g Cholesterol 135 mg Sodium 105 mg Carbohydrate 29 g Dietary fiber 1 g Sugars 21 g Protein 4 g Vitamin A 10 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 6 %DV
- LOVED this. Added a tsp. of cinnamon and it added that extra flavor found in molten cakes at restaurants. Have made again and again with sweet success each time!
- This couldn't have been easier and they came out perfect. I only made two and just divided the recipe in half and baked for 10 mins. Definitely making again!
- Excellent and very easy to make. I added a tsp of instant coffee to the batter to make a more grown up dessert. This is a new addition to our menu.
This recipe is a personal recipe added by bstrubel and has not been tested or endorsed by MyRecipes.
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Molten Chocolate Cakes Recipe at a Glance
- COURSE: Desserts